Mediterranean Party Dip With Pita Chips - cooking recipe

Ingredients

8 ounces low fat soft cream cheese (sometimes I use 12 oz if I want a thicker dip)
8 ounces plain yogurt, Greek yogurt is the best
1 1/2 tablespoons ground coriander
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 teaspoon garlic salt
1 tomatoes, chopped
5 pepperoncini peppers, sliced
1/2 cup sliced kalamata olive, pitted and sliced
1 medium cucumber, seeded and diced
1/3 cup feta cheese, crumbled
1/2 cup chopped fresh curly-leaf parsley
5 pita bread rounds, opened and cut into triangles
olive oil flavored cooking spray
garlic salt

Preparation

Mix yogurt, cream cheese and first 4 dried spices until well blended. Spread dip in shallow glass casserole dish or pie plate. Cover and let sit in refrigerator for a few hours if you can.
Carefully open the pita breads and cut into triangles, and place on two baking sheets spraying both sides with olive oil spray (or brush a small amt on each one) and lightly sprinkle with garlic salt. If the pita bread will not separate, then just cut them into the wedges and brush a small amount of olive oil onto each side instead of using the olive oil spray. Bake at 350 until just starting to brown on edges, about 10 minutes or so.
Peel and seed the cucumber (seed it by cutting lengthwise and running a spoon along the center). Chop finely and layer on top of dip. Follow with diced tomatoes, black olives, pepperoncinis and feta cheese. Top with chopped parsley if desired.